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Thursday, December 21, 2017

1148. Mushroom Chicken Pie

I was gifted a newly released 5 ingredient cookbook, and considering our affinity here at MCW to mushrooms and pies, making the chicken mushroom pie was the first recipe that popped out to try. The result was not a fail, but it was not a success by our standards either. You see, sticking to the limit of five ingredients resulted in what felt like sauteed Chinese mushrooms topped with crusty puff pastry. In short, not something you want from a pie.So a couple of changes were in order; specifically: beschamel and cheese. I also decided to go for a double crusted pie, but that is a personal choice. Using boneless, skinless chicken breasts is also an option, because you could by all means used filleted chicken thighs instead.

Preheat the oven to 425F.
Pour 1 tablespoon of olive oil into a large pan over high heat. Add a peeled and roughly chopped onion and saute until soft. Add the sliced chicken breast and saute until golden, but not necessarily cooked through. Meanwhile, place the sliced mushrooms in another dry pan over medium-high heat. Let them toast and shrink for a few minutes minutes, add the thyme, then tip the mushrooms into the chicken pan.
Using the empty pan of the mushroom, over medium heat, add the butter and flour until bubbly and golden. Add the bouillon cube and drizzle in the milk, whisking all the way through to avoid lumps. When thick, stir through the cream and tip over the mushrooms and chicken; stir through, taste and adjust seasoning, and set aside to cool.

If you want a double-crusted pie, roll out a third of the pastry to cover the base of your 9-inch pie dish. Tip the cooled content into the dish, top with shredded mozzarella, and cover with the pie crust. Make a hold in the center to allow steam to escape. Bake at the bottom of the oven for about 40 minutes, or until golden and puffed up.